Blackberry-Lemon Pudding

• 2 pints blackberries
• 1 tablespoon rose water
• 1 cup plus 3 tablespoons sugar
• 4 eggs, separated
• 2 teaspoons lemon zest
• 1/2 cup fresh lemon juice
• 3 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 2 tablespoons melted unsalted butter, cooled
• 1 cup whole milk
• 1 tablespoon tapioca
• Confectioners' sugar, for garnish

1. Preheat the oven to 350 degrees.
2. Place the blackberries in a 7 1/2-by-11 1/2-inch shallow baking dish and gently toss with the rose water and 3 tablespoons of sugar.
3. Let stand for 30 minutes.
4. Meanwhile, in a large bowl whisk together the egg yolks, lemon zest and lemon juice.
5. Add the flour, salt and remaining sugar and whisk until smooth.
6. Whisk in the butter and the milk.
7. In another bowl, beat the egg whites until stiff but not dry.
8. Using a whisk, gently stir the whites into the batter.
9. Toss the tapioca with the blackberries.
10. Pour the batter over the berries and bake until the pudding is lightly browned and cooked through, about 45 minutes.
11. Serve warm or at room temperature dusted with confectioners' sugar.

blackberries, water, sugar, eggs, lemon zest, lemon juice, allpurpose, kosher salt, unsalted butter, milk, tapioca, confectioners

Taken from cooking.nytimes.com/recipes/8035 (may not work)